Ingredients
Scale
- 8 oz spaghetti
- 1 medium zucchini, sliced into half-moons
- 1 bell pepper (mixed colors), sliced into strips
- 1 cup cherry tomatoes, halved
- 1 medium red onion, sliced into wedges
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
- Fresh basil or parsley for garnish
- ¼ cup grated Parmesan cheese (optional)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Toss zucchini, bell peppers, cherry tomatoes, and red onion on the baking sheet with olive oil, salt, and pepper. Roast for about 20 minutes until tender and slightly charred.
- Meanwhile, cook spaghetti in salted boiling water according to package instructions until al dente.
- Reserve ½ cup of pasta water before draining spaghetti. Combine drained spaghetti with roasted vegetables in the pot.
- Add reserved pasta water as needed to create a silky sauce. Garnish with fresh herbs and Parmesan cheese before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 plate (approx. 350g)
- Calories: 450
- Sugar: 6g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 8g
- Protein: 15g
- Cholesterol: 5mg